A Collaborative Menu by Renowned Sicilian Chefs Peppe Barone and Antonio Colombo Reflect Sicily’s Culinary Heritage and Contemporary Styling
Piero Selvaggio and Executive Chef Tommaso Tarantino of VALENTINO, and their special guests Executive Chef Peppe Barone (Fattoria delle Torri and Ristorante Cenobio) and Executive Chef Antonio Colombo ( Locanda Gulfi), located in Sicily.
In tribute to the Columbus Day holiday, Piero Selvaggio hosts celebrated Chef Peppe Barone of Fattoria delle Torri in Modica, Piero’s humble birthplace in Sicily. Barone brings his protégé and brightest new star, Chef Antonio Colombo of Locanda Gulfi, to prepare the desserts for this exceptional dinner – Una Cena Siciliana a Quattro Mani. Barone is credited for cultivating Sicilian cuisine and has earned worldwide recognition for his regional Italian cooking in Modica, now considered the gastronomical crown of Sicily. As Sicily’s ambassador of great food for over thirty years, Chef Barone has groomed multiple talents in his kitchen, including the acclaimed chefs Ciccio Sultano of Il Duomo and Pino Cuttaia of La Madia (both with two star Michelin restaurants), Accursio Craparo, Carmelo Chiaramonte and emerging gifted chef, Peppe Causarano.
Today, Barone oversees the kitchen at Ristorante Cenobio and runs Scuola Nosco, his cooking school – located in an old convent transformed into the hotel Antico Convento Ibla in Ragusa. Barone and Colombo, along with the Valentino kitchen team, will revisit a number of historical and classic Sicilian dishes and style them with a singular interpretation.
Highlights of the ‘grazing-style’ dinner will include Chef Barone’s signature Pasta with a Touch of Sicily – Sea Urchin, Baby Spinach, Ricotta and Candied Lemon; Rabbit Agrodolce; Cioccolate-Wrapped Hare and Chef Peppe’s Almond-Stuffed Suckling Pig.
Chef Colombo takes over the kitchen for the sweet part of the dinner with a pre-dessert of his striking desserts – Bread, Pear, Chocolate or “Il Sole” – Cream Tartlets with Saffron, Lemon, Strawberries and Capers. Concluding the dinner is a decadent indulgence of Sicilian desserts with tastings of Antonio Colombo’s impressive Egg of Colombo Dessert; Cannolo Millefoglio-Style with Citrus Sorbet; Bonajuto Bitter Chocolate Sticks and other Sicilian Surprises.
The wine program for the dinner has, naturally, been curated by Piero Selvaggio. Selvaggio will offer selected Sicilian wines, including a white, three reds and a “Passito” – a sweet wine cultivated from grapes slowly dried on straw to concentrate the juices – for the desserts. All selections will be offered at $30 a bottle, a reduction of 50% off the wine list pricing. All other Sicilian wines on the Valentino wine list will be offered at $30 bottle for the evening.
Una Cena Siciliana a Quattro Mani
A Dinner by Four Hands at Work
with Special Guests
Executive Chef Peppe Barone, Fattoria delle Torri and Executive Pastry Chef Antonio Colombo, Locanda Gulfi
Columbus Day, October 12, 2015, 6:00 pm
Ricotta Cream Shot
Octopus Spiedino with Fava Cream and Rosemary Sauce
Eggplant and Tomato Torte
select two from the below
Pasta with a Touch of Sicily ~ Sea Urchin,
Baby Spinach, Ricotta and Candied Lemon
Lamb Cappelletti with Ricotta and Tomato Foam
select two from the below
Veal Cheeks in Salsa Verde
Chef Peppe’s Almond-Stuffed Suckling Pig
Fresh Catch of the Day
Bread, Pear, Chocolate
“Il Sole” – Cream Tartlets with Saffron, Lemon, Strawberries and Capers
A Tasting of…
Uovo di Colombo – Antonio Colombo’s Signature Egg of Colombo
with almond, yellow fruit and flowers
Cannolo Millefoglio-Style with Citrus Sorbet
Bonajuto Bitter Chocolate Sticks
Entire Menu for Grazing – $ 95 per guest
all dishes available à la carte and can be coursed
Piero Suggest Some Sicilian Wines to Pair:
Sands Firriato Etna Catarratto / Carricante 2014
Red Sands Etna Nerello Mascalese / Nerello Cappuccio 2012
St. Augustine Red Nero D’ Avola / Syrah 2012 Top 100 Wine Spectator
Ribeca Perricone 2011 Robert Parker 92 pts
Passito (Straw Wine):
Firriato L’ Ecru ‘ Zibibbo Raisin Favignana 2012
These and other wines by Sicilian producers priced at $30 bottle for one night only
(reflects 50% + discount from wine list)
WHEN: One night ONLY; Monday, October 12, 2015, 6:00 p.m. to closing.
WHY: Since opening in 1972, VALENTINO has retained the title as leader of Italian fine dining in Los Angeles. Piero Selvaggio and Executive Chef Tommaso Tarantino are passionately developing new menus of innovative dishes that break away from the past traditions, leaning to the modern, all designed with an elegant fresh look and composition to be discovered by the next generation of guests discovering VALENTINO, the quintessential Italian restaurant of Los Angeles.
3115 Pico Blvd,
Santa Monica, CA 90401
ABOUT: Piero Selvaggio and VALENTINO have made a significant contribution to the Los Angeles restaurant scene, introducing authentic Italian products, wine and regional cuisine to the public and nurturing many of our most influential chefs and restaurateurs. Selvaggio was recently recognized for his achievement in Angeleno and Wine Spectator magazines in October 2012. VALENTINO was named among the best Italian restaurants in the United States by Travel & Leisure and The Daily Meal. The restaurant was named among the thirteen restaurants that changed the Los Angeles dining scene byZagat.com in 2012 and is consistently awarded among the Top 10 Romantic Restaurants, Top 10 Wine Lists, Top 10 Italian Restaurants in Los Angeles by Gayot.com. Selvaggio was recently profiled by PBS in their documentary The Italian Americans,and for the “Lifer” interview in Eater LA about his legendary career. With its intimate dining rooms, unsurpassed wine cellar, and the consummate graciousness of owner Piero Selvaggio, VALENTINO remains the favored destination for some of the best dining in Los Angeles.